The first week of VeganMoFo is already over (at least for me, I’ll take a break from blogging over the weekend). Thank you all for visiting my blog, it was fantastic to read all your comments. I have some great desserts scheduled for next week, you just have to tell me what you would like to see first: a chocolate cake with blackcurrant filling or doughnuts stuffed and frosted with butter cream? There will also be some simpler recipes and something with yeast. But for now I think I have had enough cake for this week so I want to end it with a simple and not too sweet recipe: pancakes.
In Germany pancakes are not small and thick. They are large and a little bit thicker than crêpes. And we don’t eat them for breakfast. Here pancakes are made for quick and lazy lunches, especially on Fridays. Or at least that’s how it was in my family. My grandmother made them with apple sauce and sugar or sometimes even better: with canned blueberries. I never cared much for the pancakes when we had those canned berries: I would eat them straight from the jar, slurp the juice, and then show the blue lips and blue tongue I had acquired to my mother. It was a lot of fun.
German Blueberry Pancakes
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7-8 pancakes, diameter 17-18 cm
210 g ( 1/34 cups) flour
20 g (1/4 cup) chickpea flour
2 tablespoons sugar
1 generous pinch salt
360 ml (2 1/2 cups) soy milk
1 tablespoon oil
1/2 teaspoon baking powder
60 ml (1/4 cup) water
oil for frying
canned blueberries and sugar for serving
In a large bowl combine flours, sugar, salt, soy milk and oil. Whisk until no lumps are left and let the batter rest for 30 minutes.
Add oil to a large pan and set the heat to medium.
Whisk baking powder and water into the batter and use a ladle to pour into the pan. Tilt the pan so the batter spreads evenly. You want the pancake as thin as possible, but thicker than a crêpe.
Fry for 1 or 2 minutes. When the edges start to brown but the centre is still a bit wet, flip pancake and bake the other side, also for 1-2 minutes.
Serve with canned blueberries and sugar.